Salted Caramel Cinnamon Bars

Salted Caramel Brown Sugar Cinnamon Sourdough Pop Tart Bars bring together the tang of sourdough and the decadence of salted caramel in a nostalgic hand-held pastry. Perfect for breakfast, a sweet snack, or sharing over coffee with a friend, these bars ooze warmth and cinnamon fragrance that always makes my kitchen feel like an inviting fall bakery.

I remember the first tray I baked on a blustery October morning—and my kids still talk about how the house smelled of cinnamon and caramel all day. These have become a weekend tradition at our table.

Ingredients

• Active sourdough starter: Provides signature tangy flavor and keeps the pastry tender. Look for a bubbly starter with a nice rise when you press the jar.
• All-purpose flour: Holds the dough together and creates that classic flaky bakery texture. Sift for lightest results.
• Unsalted butter: Softened for easier mixing. Supplies rich flavor with a delicate crumb. Use high-quality if possible and let it come to room temp.
• Light brown sugar: Adds molasses depth and sweet notes. Choose fresh, soft brown sugar for best melt and flavor.
• Ground cinnamon: Delivers cozy spiced aroma and warmth. Pick a fresh bottle or good bakery-quality cinnamon for boldest flavor.
• Salted caramel sauce: Brings gooey richness plus a bit of salt to balance all that sweetness. Grab a jar with real cream and butter listed first or make your own in advance.
• Large egg: Used for egg wash to create that shiny golden finish. Pick a fresh egg for prettiest sheen.

Instructions

Make the Dough:

Combine your active sourdough starter and all-purpose flour in a large bowl. Stir them together until just blended for a sticky dough texture. Add your softened butter and work it in with your fingertips or a pastry blender until the mixture is crumbly.

Add in Flavor:

Mix in the light brown sugar and ground cinnamon. Stir until both are fully integrated and no streaks remain in the dough. This ensures every bite is filled with cozy sweetness plus even color.

Chill the Dough:

Turn the dough out onto plastic wrap and gently press it into a flat disk. Wrap well and refrigerate for at least one hour. This rest improves flakiness and makes rolling much easier.

Roll and Shape:

Halve the chilled dough. Roll out one portion on a lightly floured surface to one eighth inch thickness. Using a ruler and sharp knife trim into neat rectangles measuring roughly three inches by five inches. Save scraps to re-roll later.

Fill the Bars:

Place tablespoon scoops of salted caramel sauce in the center of half the rectangles. Keep the sauce about a half inch away from all edges so it does not seep out while baking. Top each with a second rectangle and gently press all edges to seal. Use a fork or your fingers to crimp for a classic look.

Egg Wash and Bake:

Preheat your oven to three hundred seventy five degrees Fahrenheit. Arrange the bars on a parchment-lined baking sheet. Whisk the large egg and brush it over the surface of each bar for shine. Bake for twenty to twenty five minutes until the tops are puffed and golden with caramel bubbling at the seams. Let cool slightly before serving.

Cinnamon is my weakness in any pastry and I always add an extra pinch for that aromatic finish. I love watching my family sneak seconds when these are fresh and warm straight from the oven.

Storage Tips

Once cooled, store pop tart bars in an airtight container at room temperature for up to three days. They reheat well in a toaster oven for a quick treat. If freezing, cool the bars fully then layer between wax paper and seal tightly. They stay fresh for up to one month and taste just as good after thawing.

Ingredient Substitutions

No sourdough starter? Use a store-bought puff pastry for convenience. Swap salted caramel with thick dulce de leche or your favorite fruit preserve for a new twist. Use coconut sugar instead of brown sugar if you want a hint of caramel flavor with less sweetness. Try apple pie spice for a slightly different spice profile.

Serving Suggestions

Set out on a weekend brunch board with sliced apples or pears for an autumnal spread. Pair with a cup of strong coffee or chai for a comforting afternoon snack. Dust with a pinch more cinnamon or a drizzle of extra caramel just before serving.

Cultural and Historical Context

Pop tarts evoke playful nostalgia inspired by classic American breakfast treats. Here we elevate that grab and go spirit with a touch of artisanal baking love, drawing from both sourdough traditions and bakery-case indulgence.

Seasonal Adaptations

Use pear or apple butter and sprinkle with toasted walnuts in place of caramel for a cozy winter version. Sub in fresh strawberries and berry jam for a bright springtime treat. Swap cinnamon for pumpkin spice and top with a maple glaze around the holidays.

These pop tart bars are sure to become a favorite for cozy gatherings or quick breakfasts. Bake an extra batch—there are never leftovers in my house!

Common Recipe Questions

→ How do I store these bars?

Keep them in an airtight container at room temperature for up to 3 days, or refrigerate up to a week for optimal freshness.

→ Can I use a different type of caramel?

Absolutely! Both store-bought and homemade caramel sauce work well, so pick your preferred flavor and texture.

→ Is there a substitute for sourdough starter?

Try using a basic pie or pastry dough, but note that sourdough adds a signature tang and flaky bite to these bars.

→ Can I freeze the bars?

Yes, simply wrap cooled bars tightly and freeze up to 2 months. Thaw overnight or warm gently before serving.

→ What’s the best way to reheat them?

Warm bars in a low oven for a few minutes, or briefly in the microwave to restore a soft, gooey center.